Red Thai Fish Curry with Mango and Pineapple

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Red Thai Fish Curry with Mango and Pineapple

Instructions

Cut the fish fillet into 2-3 cm cubes and drizzle with a little lemon juice.
Peel the pineapple and cut into cubes, peel the mango as well, cut along the stone and dice. Cut out the hard central ribs of the kaffir lime leaves and cut the leaves into very fine strips.
Briefly toast the curry paste in a dry pan or in a wok, pour in the coconut milk, add the lime leaves and simmer for 5 minutes. Then mix in the fish, pineapple and mango and simmer for another 10 minutes more than simmer.
Season with the fish sauce and possibly a little lemon juice and serve with basmati or glutinous rice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.